Warm Salad of Smoked Haddock, Black Pudding and Bacon

TV chef and presenter Matt Tebbutt, who is co-hosting a masterclass at Thoresby Park’s Festival of Food and Drink this month, shares some of his favourite recipes.

Known for its culinary excellence, the Festival of Food and Drink at Thoresby Park takes place on Saturday 16th and Sunday 17th September.

With more than 160 local food and drink retailers, its Cookery Theatre star-studded line up includes Saturday Kitchen’s Matt Tebbutt, who joins MasterChef Champion, Chariya Khattiyot, The Great British Bake Off’s Sandro Farmhouse and newly-announced host Joe Hurd on Sunday 17th September.

VIP tickets for the Festival of Food and Drink cost £25 per person and offer priority parking, fast-track entry, access to the festival VIP area, and the chance to meet the celebrity chefs.

For more information visit www.festivaloffoodanddrink.com

Photograph: Hardie Grant

WARM SALAD OF SMOKED HADDOCK, BLACK PUDDING AND BACON
My kind of salad! Warm salads are the best sort, and this one is bursting with flavours. It could be a breakfast or brunch dish, or even a light supper. If you want to make it more substantial, you could always add a soft-boiled egg, cut into quarters.

Serves 2

METHOD
• Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Heat the oil in a medium ovenproof frying pan (skillet) over a high heat.
• When it’s hot, throw in the curry leaves and cook until crisp, 10-20 seconds. As soon as they have stopped spluttering, remove them using a slotted spoon and drain on a plate lined with paper towels.
• Season the fish with a pinch of sea salt and place it flesh-side down in the same pan, over a medium heat.
• Cook gently for around 5 min, or until you see a golden crust forming on the bottom. Transfer the pan to the oven for 5-6mins to finish cooking. Mix the Dijon mustard, yoghurt, sugar and crème fraîche in a bowl and set aside.
• To make the salad, heat the olive oil in a frying pan over a medium heat, add the potatoes and bacon and fry for 5 min. Crumble in the black pudding and cook until crisp and the potatoes and bacon are golden brown, about 10 minutes. Toss the salad leaves in a serving bowl. Add the black pudding, potato and bacon mixture and mix well.
• To serve, spoon the crème fraîche and mustard cream onto warmed serving plates, top with the warm salad, flake over the roasted haddock and scatter with the fried curry leaves.

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